Ingredient: onion, coarsely chopped

The season of squash and soup have arrived. As the days and nights get cooler, few dishes satisfy like a bowl of soup.

Roasting the chicken and squash before turning them into soup gives a deeper flavor that wouldn’t normally be there if you just simply simmered the ingredients together. You can go a number of ways with the preparation. If you have the time, roast a chicken (for a previous meal). That will give you both some chicken meat and broth needed for your soup. Second, you can roast some chicken thighs with the celery, onion, garlic and squash. Third, purchase a deli roasted chicken, roast the veggies and squash in the oven to caramelize them for flavor needed. In the case of the second and third options you will need to make some good, rich vegetable or chicken stock (from scratch or bouillon cubes). The pasta cooks in the soup to help bulk things out.

Whatever route you chose to go in making this soup, the results will be incredibly flavorful I’m sure. Imagine the aroma coming from your kitchen  — pure comfort food!

Print Recipe

Chicken, Squash & Pasta Soup

Votes: 1
Rating: 5
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Course

Lunch, Main Dish

Cuisine

American, European, German

Servings

MetricUS Imperial

Ingredients

Roast Chicken & Veggies

• 680 grams boneless/skinless chicken thighs
• 2 medium celery stalks, coarsely chopped
• 1 medium onion, coarsely chopped
• 200 grams butternut squash, peeled & cubed
• olive oil for roasting & caramelizing

Soup

• 6 cups chicken broth
• 1 tsp dried sage leaves
• 1/4 tsp salt
• 1/8 tsp pepper
• 1 1/2 cups rotini pasta, uncooked

Course Lunch, Main Dish Cuisine American, European, German Servings MetricUS Imperial Ingredients Roast Chicken & Veggies 680 grams boneless/skinless chicken thighs 2 medium celery stalks, coarsely chopped 1 medium onion, coarsely chopped 200 grams butternut squash, peeled & cubed olive oil for roasting & caramelizing Soup 6 cups chicken broth 1 tsp dried sage leaves 1/4 tsp salt 1/8 tsp pepper 1 1/2 cups rotini pasta, uncooked

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Roast Chicken & Veggies

1. Preheat oven to 350 F. On a foil lined sheet pan, arrange vegetable pieces & chicken thighs. Drizzle with olive oil & sprinkle with salt & pepper. Bake until chicken is cooked & veggies are tender-crisp. Remove from oven. Chop or shred chicken into soup size pieces.

Soup

1. In a Dutch oven, Place chicken broth, seasonings & pasta. Heat to boiling, add pasta & cook until pasta is almost done. Add roasted chicken & veggies & continue cooking to finish cooking pasta. Serve.

Recipe Notes

• If you care to make some chicken stock from 'scratch', this ingredient list might be helpful-- 
• 1 chicken carcass with any bits of meat & skin left on it
• 2 whole stalks of celery
• 2 whole carrots
• 1 onion, halved (skin on or off)
• 1 head of garlic (left intact, skins on)
• 1 Tbsp salt
• 8-10 peppercorns
• 2 bay leaves
• a dash of dried thyme, rosemary or any sprigs of herbs you care for